Crispy Parmesan Crusted Chicken

By Wollygator

Ingredients

• 500 g / 1 lb chicken breast (2 pieces) (Note 1)
• 1 egg
• 1 garlic clove , minced (optional)
• Salt and pepper
• 125 g / 4 oz / 1 1/4 cups shredded parmesan (Note 2)
• 2 tbsp butter (or more oil)
• 1 tbsp olive oil

Details

Preparation time 7mins
Cooking time 15mins
Adapted from recipetineats.com

Preparation

Step 1

1. Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit.

2. Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.

3. Place parmesan in a shallow bowl.

4. Dredge chicken in egg, then place in parmesan CUT SIDE DOWN (Note 3). Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.

5. Melt butter and heat oil in a large skillet over high heat.

6. Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.

7. Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it's deep golden brown (3 minutes for me).

8. Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don't cook longer than 6 minutes in total - dries out the chicken.

9. Serve immediately!


Recipe Notes:

1. This recipe won't work as well with thigh or other chicken cuts because you need a relatively large flat surface area for the parmesan to adhere to. Even tenderloin won't work as well.
It will work with other meat cuts with flat surfaces, like chops and steaks as long as they will cook in about 6 - 8 minutes, the time it takes for the parmesan to turn golden brown and crispy.
2. This recipe needs to be made with store bought shredded parmesan, the thin strands pictured in the post and video. It doesn't work as well with the sandy parmesan (crust not as thick), nor parmesan that's been finely grated or grated using a standard box-grater. The store bought shredded parmesan is perfect because it adheres enough to the chicken and it melts which is what makes it super crunchy.
However, in contrast, baked Parmesan Crusted Potatoes and Cauliflower, the sandy parmesan works best. (And no, baking the chicken doesn't work, I tried, the juices prevent the parmesan from going crisp).
3. The cut side of the breast is the side that gets the best crust because it is flat. So this is the side we want to press extra parmesan on!